Page 90 - Food Network (January 2020)

Cauliflower Magic

Harissa Roasted Caulif lower
Bring 12 cups water, ⅓ cup kosher salt,
6 smashed thick slices ginger and
1 tablespoon coriander seeds to a boil
in a large pot. Add 1 whole large head
cauliflower (leaves trimmed), stem-side
down; cook until just tender when pierced
with a knife, 15 minutes. Drain and transfer
to a baking sheet. Brush with 2 tablespoons
olive oil. Roast at 450˚ until browned and
tender at the stem, 25 to 30 minutes. Garlic-Herb Mashed Caulif lower
Mix 3 tablespoons melted butter with Cook the florets from 1 large head cauliflower
2 tablespoons harissa; brush all over the in boiling salted water until tender, 10 to
cauliflower. Broil until lightly charred, 12 minutes; drain. Puree in a food processor
about 5 minutes. Top with chopped mint. with one 5-ounce package garlic-herb cheese
(such as Boursin); season with salt and
Caulif lower Giardiniera pepper. Stir in 1 tablespoon each chopped
Toss the florets from 1 small head cauliflower chives and parsley. Top with more chives.
with 1 sliced red bell pepper, 2 thinly sliced
celery stalks, 2 thinly sliced carrots, ½ sliced Caulif lower Agrodolce
red onion and ¼ cup kosher salt in a large Toss the florets from 1 large head cauliflower
bowl. Refrigerate 4 hours. Rinse well. Combine with 3 tablespoons olive oil on a baking sheet;
1½ cups each cider vinegar and water, season with salt and pepper. Roast at 500˚
3 tablespoons sugar, 1 tablespoon kosher until browned and tender, 30 to 35 minutes.
salt, 2 bay leaves, 2 teaspoons each mustard Bring ½ cup cider vinegar, 2 tablespoons
seeds and coriander seeds, 1 teaspoon fennel each sugar and golden raisins, 1 sliced small
seeds and ¼ teaspoon red pepper flakes in a shallot and a large pinch of salt to a simmer
saucepan and bring to a simmer; cook until in a small skillet; cook until slightly thickened,
the sugar dissolves. Pour over the vegetables 5 minutes. Spoon over the cauliflower. Top
and let cool. Refrigerate overnight. with toasted pine nuts and torn mint.

Caulif lower Hummus
Toss the florets from 1 medium head
cauliflower with 2 tablespoons olive oil
on a rimmed baking sheet; season with salt
and pepper. Roast at 400˚ until tender,
35 minutes, adding ½ cup water to the
baking sheet in the last 5 minutes. Puree in
a food processor with ⅓ cup tahini, ¼ cup
olive oil, the juice of 1 lemon, 1 small garlic
clove and 1 teaspoon ground coriander until
smooth. Season with more lemon juice, salt
and pepper. Serve with vegetables.

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